Recipe from Family Circle
1 pound campanelle (such as Barilla)
6 tablespoons unsalted butter
1 1/2 pounds mixed mushrooms (such as shiitake, cremini and button), sliced
1 large shallot, finely diced
12 ounces fresh kale (1 large bunch), stems removed and thinly sliced (about 12 cups)
3 tablespoons all-purpose flour
3 cups 1% milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Bring a large pot of lightly salted water to a boil. Cook campanelle 10 minutes or according to package directions. Drain; set aside.
Melt 3 tbsp of the butter in a large saute pan over medium-high heat. Add mushrooms and shallot, stirring occasionally; cook 10 to 12 minutes until most of the liquid is absorbed. Add kale, stirring until wilted and slightly tender, about 3 minutes.
Meanwhile, in drained pot, melt remaining 3 tbsp butter over medium heat. Add flour; cook 2 minutes. Pour in milk in a thin stream, whisking constantly. Bring to a simmer and cook 7 minutes, until thickened, whisking occasionally. Stir in salt, pepper and nutmeg. Stir mushroom-kale mixture and pasta into sauce and serve.
Per Serving: cal. (kcal) 535, Fat, total (g) 15, chol. (mg) 36, sat. fat (g) 8, carb. (g) 81, fiber (g) 6, pro. (g) 20, sodium (mg) 504, Percent Daily Values are based on a 2,000 calorie diet
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